So I started my week with a cough, which has slowly but surely evolved in to the mother of all colds. Needless to say I’m desperate for a little R&R. What with copious amounts of shorthand practice and court visits filling my time (for those of you who weren't sure I’m a trainee journalist rather then a criminal), rest and relaxation days have been few and far between, but thankfully I have found solace in food, and particularly soup.
This soup is perfect for those needing a good dose of vitamins to ward off all those winter nasties, the addition of the noodles saving this meal from becoming too health conscience. Add as much ginger and sweet chilli sauce as you like, and be sure to add more if you, like me, want to blast away a cold.
This dish is also stupidly quick to put together, all the more important when you feel like your head’s going to explode...
Serves 1
1 clove garlic, peeled and finely chopped
half red onion, peeled and finely sliced
1/2 thumb ginger, peeled and finely chopped
handful of sugar snap peas
1 spring onion, sliced
handful of bean sprouts
two leaves of pak choi
straight to wok noodles for one
a bowls worth of chicken or vegetable stock
tsp malt vinegar
slosh of soy sauce
1 to 2 tbsp sweet chili sauce (depending on taste)
large pinch of sugar
finely sliced cucumber, to serve
coriander leaves, to serve
- Warm up the stock and add the vinegar, soy sauce, sweet chili sauce and sugar. Keep on a low heat whilst you prepare the greens.
- Heat a small amount of oil in a frying pan, add the noodles and toss for 1 minute. Then add the remaining ingredients and toss for a further minute. You want the veg slightly charred but still crunchy.
- Put the veg and noodles in the bowl and pour over the stock. Serve with a sprinkling of coriander and scatter of sliced cucumber.
